White Chocolate Cranberry Crinkle Cookies Recipe
Luscious, soft and chewy crinkle cookies made with sweet dried cranberries and white chocolate chips for flavor. They have the best soft texture on the inside and a gentle crunch on the outside. No-mixer, no-chill time crinkle cookies that are simple to whisk together and ready in about 20 minutes.
Servings: 11 (makes 20-22 cookies)
Calories: 261kcal
Ingredients
- 2 ¼ cups all purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup white granulated sugar
- 3 oz cream cheese softened
- ½ cup unsalted butter melted and warm
- 1 egg room temperature
- 1 Tbsp heavy whipping cream
- 1 cup dried cranberries
- ½ cup white chocolate chips
- 1/2 cup powdered sugar for rolling cookie balls
Instructions
- Preheat the oven to 350℉ and line the cookie sheet with parchment paper.
- Place sugar and cream cheese in a large bowl. Pour warm butter over sugar and cream cheese and whisk vigorously until all combined and smooth.
- Add egg and heavy cream, whisk well.
- Add flour, salt, baking soda and baking powder. Mix with rubber spatula until completely combined. Fold in cranberries and white chocolate chips.
- Form 1-inch balls and coat them in powder sugar. (Use a cookie scoop to get even cookies. I use #40 cookie scoop, which is 1½ Tbsp.)
- Place the cookies on the baking sheet about 2 inches apart.
- Bake for 11 to 13 minutes.
Notes
- Storage: Airtight at room temp up to 3 days; freeze up to 3 months.
- Refresh: 10–15 sec in microwave for extra-soft centers.
- Substitutions/variations: Dried cranberries work best. Try different chocolate chips or different dried berries. Add some orange zest or lime zest for a citrus burst.
Nutrition
Calories: 261kcal | Carbohydrates: 39g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 208mg | Potassium: 86mg | Fiber: 1g | Sugar: 31g | Vitamin A: 406IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.2mg